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Fresh Venison Sausage Without Pink Salt?


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Fresh Venison Sausage Without Pink Salt?

butterhappening | Nov 22, 2012 09:01 AM

Hey folks,
Has anyone ever made fresh sausage without pink salt? I will probably go shoot a doe soon, and I'd like to make sausage with the meat, but I'd like to share the sausage with my mom who's allergic to nitrites / nitrates. My current favorite sausage is a fresh beef + salt + pepper ring from the old german butcher in town.

As far as I understand, pink salt is really only necessary for charcuterie with a curing or smoking period that keeps it at a temperature primed for bacterial growth. If the raw sausage went straight into the freezer, would it really be necessary?

Anybody got recipes?

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